Bourbon Bundt Cake Recipes

GLAZED BOURBON-CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a 10-cup Bundt pan.
• In a saucepan, melt the butter and 4 oz of the chocolate over low heat, stirring with a whisk.
• Add the cocoa and stir until smooth; let cool.
• In a bowl, whisk together the flour, baking soda, and salt.
• In the bowl of a stand mixer, beat the eggs and sugar on medium speed until lightened.
• On low speed, stir in the sour cream, bourbon, 2 tsp of vanilla, and the chocolate mixture.
• Stir in the dry ingredients just until combined.
• Scrape the batter into the prepared pan.
• Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.
• Let cool in the pan on a wire rack for about 15 minutes.
• Unmold the cake onto the rack and let cool completely.
• Meanwhile, make the glaze: in a saucepan, warm the cream over low heat.
• Add the remaining 4 oz chocolate and the corn syrup and whisk until the chocolate is melted and the glaze is smooth.
• Let cool to room temperature, then stir in the remaining 1 tsp vanilla.
• Place the wire rack with the cake over a sheet of parchment paper or foil and pour the glaze over the top of the cake, letting it run down the sides.
• Slide the cake onto a platter and serve.

PECAN-BOURBON BUNDT CAKE

Steps:

• Position oven rack in the lower middle position; preheat to 350°; prepare Bundt pan by making a paste from 1 tablespoon melted butter and 1 tablespoon flour; apply it with a pastry brush so you can thoroughly coat the surface of the pan, including all the nooks and crannies.
• Nut filling: Toss all the filling ingredients together in a bowl.
• Cake: Whisk the flour, salt, baking powder, and baking soda together in a bowl; in a small bowl, whisk buttermilk, molasses, bourbon, and vanilla together.
• In a big bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy--3 to 6 minutes.
• Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
• Decrease mixer speed to low; beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture; repeat with half the remaining flour mixture and the remaining buttermilk mixture.
• Beat in the remaining flour mixture until just incorporated.
• Scrape half the batter into the prepared pan, smooth the top; sprinkle evenly with the nut filling.
• Scrape the remaining batter over the nuts and smooth the top.
• Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
• Bake the cake until a wooden pick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan halfway through baking.
• Let cake cool in the pan for 10 minutes, then turn out onto a wire rack; let cake cool completely, about 2 hours.
• Glaze: Whisk all the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes.
• Drizzle the bourbon glaze over the top and sides of the cake; let glaze set, about 25 minutes, before serving.

AMARETTO BUNDT® CAKE WITH BOURBON SOAK

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt®).
• Beat sugar and butter together in a large bowl using an electric mixer on high speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean paste and almond extract and mix in.
• Whisk the sifted cake flour, baking soda, and salt together in a bowl. Add flour mixture to the bowl with the butter mixture in 3 additions, alternating with amaretto and sour cream.
• Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Cool cake in pan for 15 minutes; turn it out onto a wire rack to cool another 15 minutes.
• Use a toothpick or the tines of a fork to poke holes around the top of the cake and spoon bourbon over the cake. Cool another 15 minutes and transfer cake to a serving plate.

CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
• Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
• Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
• While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.

APPLE BOURBON BUNDT CAKE

Steps:

• Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
• In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
• With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
• While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
• While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.